This ramen is such a great way to use up holiday leftovers. You’ve probably got stuff like mushrooms and green beans already in your fridge as we speak! In this case I’ve made the tsukune with ground turkey, but you could use ground chicken or pork, or your favorite vegetarian meatball.
We know it’s hard to believe, but ramen noodles are not only for the cold months! In fact, their chewiness shines in salads, where you can tangle them up with crunchy vegetables and have a meal that tastes great even in the heat. Here are 9 noodle salad recipes we turn to regularly in the summer.
Cooking Umi noodles is as quick and easy as boiling water and waiting two minutes. I do that every morning when I make coffee and toast bread. Thus was born the idea of Breakfast Ramen, a simple, satisfying breakfast where our noodles take the place of toast. Plus Umi nodles are chock full of protein, fiber, and iron, so you get all that extra nutrition to fuel you through your day.
Miso and noodles belong together. Here are 6 recipes we turn to on the regular for simple weeknight meals that deliver a huge amount of satisfaction while also making us feel great.
Fortified with smoky lapsang souchong tea and blue fenugreek, this savory, traditional Central Asian meat-noodle soup is even heartier with Umi Organic ramen noodles. Though the dish comes from Central Asia, the name “lagman” comes from the same Chinese root word as ramen (lamian), making these two dishes ready for their Mongol-Turkic family reunion.
A Japanese take on a classic home cooked fish chowder, with a cloudy, creamy broth and lots of fall vegetables. It’s comforting to its core.
A speedy, simple version of the classic Tantan Men. Somewhere between a soup and a saucy noodle, this version is super easy to whip up and very satisfying, hitting all kinds of rich and deep notes thanks to ground pork, tahini and miso. It feels very much like classic Japanese home cooking. The dried shiitakes are an especially nice addition.
We are going super simple with this breakfast ramen. You can literally make this on a weekday as quickly as you boil coffee and toast bread. Here is your no-fuss breakfast, full of healthy fats, high fiber and protein. Plus it tastes great. Enjoy!
Here’s our spin on avocado toast! Toss our protein, fiber, and iron rich noodles in a creamy avocado sauce that is reminiscent of pesto, creamy like alfredo, and full of all the good healthy fats and fiber that make avocado such a good start to your day.
Weekend brunch, noodle style! Here, bacon, homemade hash browns, and perfectly fried eggs top a bowl of Umi noodles dressed simply in butter and soy sauce. We take the best parts of an old standard and boost the fun.
Shallots and garlic simmered in ample olive oil and then combined with fish sauce, roasted red peppers, and chilies, heaped on a pile of noodles dressed with just soy sauce, vinegar, and honey. It turns out it tastes even more luxurious and addictive than it sounds.
A spicy, crunchy, delicious summer salad recipe shared with us by our friend Kathleen Bauer. Whip together the dressing in a blender, top with kimchi and crunchy cucumber, and you have a standout meal!
This sweet-sour-spicy cold Korean noodle dish is usually made with sweet potato noodles, but chewy Umi Organic ramen noodles are a serious upgrade. Korean cucumbers are ideal for this, but feel free to substitute Persian or English cucumber (a regular slicing cuke can also be used, but peel and seed it first). My sneaky trick for substantially expediting this meal is using a mandoline with a julienne blade!
This 20-minute dish was inspired by the fried chicken salad at Basilisk in Portland, but it’s equally good (maybe even better!) as a vegetarian meal with fried tofu. Leave off the egg and it’s vegan. It’s fast, satisfying, and perfect for a hot day.
The nice thing about miso ramen is that it’s rich enough for rainy days, but can be lightened up for spring by mixing up the veggies. My tare (seasoning liquid) starts with roasting a whole pig every year but I have a shortcut to a great pork broth too. Either way, go nuts!
This is a delicious, nourishing vegan noodle soup. For how great it tastes, it's surprisingly quick to make, in part because of one of our favorite kitchen hacks: cooking greens and noodles at the same time in the same water! This recipe comes to us from our favorite home chef, Katherine Deumling, whose seasonal recipe collection Cook with What You Have is our go-to spot for using local produce.
We had the amazing fortune of meeting Jaron Ayres at the PSU Farmers Market on Saturday, and as he bought packs of noodles, he announced he was going to make a broth from a salmon head he had in his freezer. We were curious, and lo and behold, not 48 hours later, Jaron shared his photos and recipe with us. It looks down right good enough to eat.
Okinawan taco rice is totally a thing, and so is Korean cheese ramen, so why not? It's cold out, and sometimes you need to scratch two snacky comfort food itches at once. Feel free to use your favorite nondairy cheese and milk to make this vegan.